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Home » Dressings/Sauces

How To Make The BEST Cashew Cream!

Published: Dated: March 11, 2014 Modified: Last Modified: April 19, 2018 Christine Galvani 4 Comments This post may contain affiliate links ·

Home » Dressings/Sauces

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How does creamy, freshly made cashew cream sound?  No other ingredients or stabilizers needed!

Super easy to make and can be used in beverages, with granola and many other recipes where you would use milk or cream.

Cashew Cream in glass pitcher - 24 Carrot Kitchen

Cashew cream whips ups into the consistency of yogurt but tastes very plain (has no taste and does not taste like cashews).How do you make cashew cream cheese?  It's super simple - vegan cream cheese recipe!

How to Make Cashew Cream!

Step 1:  Soak the cashews (place cashews in a bowl, cover with water and let sit for at least 4 hours.  Drain, and rinse.)(For a super quick method - pour boiling water over cashews and let sit for one hour.  Drain and rinse.)  Tip:  the longer you soak the cashews, the creamier the cashew cream will be.

Why drain and rinse?  "Discard the soaking liquid. Soaking pulls out the cashew's phytic acid and enzyme inhibitors, making the cream tastier and easier to digest, but leaving a less-than-tasty liquid after the long soak."

Step 2:  Blend the cashews in a high powered blender. A food processor will not work well for this task.   Add water to thin to desired consistency.

Step 3:  Store the cashew cream in the refrigerator for up to a week.

Related: Homemade Cashew Butter.

Savory Cashew Cream makes this Paleo Clam Chowder silky and amazing.

Q: How Long Can You Keep Cashew Cream?

A:  I store the homemade cashew cream up to a week in the refrigerator.

Cashew Cream Uses:

  • Replace cream in soups ( Paleo Clam Chowder)
  • Add to smoothies (Dairy-Free Smoothies)
  • Creamer for coffee  (make it sweet cashew cream by adding a pinch of maple syrup or coconut sugar)
  • Alfredo sauce
  • Vegan Chocolate Truffles
  • The icing on a cake (need to try this!)
  • Mousse or pudding (another way I need to try this!)
  • Salad dressing, like ranch.
  • In a dip (add favorite flavors like garlic, lemon zest, parsley, herbs, etc...)
  • To make mashed potatoes extra creamy. (Dairy-Free Mashed Potatoes)
  • Lightly sweetened cashew cream can replace whipped cream in many desserts.

 

Cashews in measuring cup on table - 24 Carrot Kitchen

Cashew Cream:

Ingredients:

  1. Organic cashews (raw, unsalted)
  2. Water

Soaking the cashews softens the nut so it will easily blend into a creamy consistency.  Then you can add flavors to make your cashew cream sweet or savory.

Related:  Honey Roasted Cashews

Cashew Cream in glass pitcher and cashews in measuring cup - 24 Carrot Kitchen

Hope you enjoy this cashew cream recipe!

5 from 1 vote
Cashew Cream in glass pitcher - 24 Carrot Kitchen
Print
How To Make The BEST Cashew Cream!
Prep Time
5 mins
Total Time
5 mins
 

Homemade cashew cream is super simple! A great vegan, dairy-free, gluten-free, soy-free alternative to dairy or heavy cream! There are many cashew cream uses, including sweet cashew cream, savory cashew cream and more!

Course: ingredient, Sauce
Cuisine: American
Servings: 4
Calories: 178 kcal
Author: Christine Galvani
Ingredients
  • 1 cup water
  • 1 cup raw unsalted cashews
Instructions
  1. Place cashews and water in a small bowl. Make sure all the cashews are completely covered by the water. Let the cashews soak for a minimum of 2 hours or overnight on the counter (not in the refrigerator).

  2. Place the cashews and water in a blender (high powered blender is best)at high speed until rich and creamy, 2-3 minutes.

Nutrition Facts
How To Make The BEST Cashew Cream!
Amount Per Serving
Calories 178 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Sodium 6mg0%
Potassium 212mg6%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Calcium 12mg1%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.



Learn How To Make Cashew Cream with Only Two Ingredients

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About Christine Galvani

Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

Read more about me here!

Comments

  1. DL says

    February 23, 2017 at 9:01 pm

    5 stars
    A simple recipe and it tastes decadent!

    Reply
    • Christine says

      February 24, 2017 at 9:03 am

      Thanks DL!

      Reply
  2. Gretchen @ Two Healthy Kitchens says

    March 18, 2014 at 7:27 am

    Christine! I can't wait to tell Shelley about this! One of her very favorite local restaurants (that recently closed) had a dish that she just loved - and it was served with cashew cream! I always thought it would be a more complex method to make cashew cream. I'm thrilled to know how simple it really is! Thank you! 🙂

    Reply
    • Christine says

      March 26, 2014 at 1:56 pm

      Thanks Gretchen, I agree! I was testing a similar recipe that makes yogurt, but that one needs some tweaking. If I can get it just right, I will post it. Your blog looks great!

      Reply

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Christine Galvani

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Easy, fast recipes with whole food, seasonal ingredients is my focus these days.  My quick tip is to find a core group of recipes you make on repeat.

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